🍽️ Serves: 2 crispbreads
🔪 Prep time: 5 mins
🔥 Cook time: 6 mins
✅ No added sugar and no seed oiIs
A fu:di favourite - creamy smashed avocado, perfectly jammy eggs, and a hit of Aleppo chilli for the ultimate crunchy, savoury and satisfying bite. Try for a quick and easy breakfast, mid-morning snack or lunchtime treat - you won’t be disappointed!
Ingredients
- 2 eggs
- 2 fu:di Norwegian Crispbreads
- ½ avocado
- 1 lemon
- Small bunch of flat-leaf parsley
- Sea salt & cracked black pepper, to taste
- Good pinch of aleppo chilli
Let's Begin!
Cook the Eggs
Step 1
Bring a saucepan of water to a rolling boil. Gently lower in the eggs and cook for 6 mins for a perfectly jammy yolk. Once done, transfer to an ice bath, peel and set aside.
Smash the Avocado
Step 2
In a bowl, mash the avocado with a fork. Add a good squeeze of lemon juice and season with sea salt and cracked black pepper. Mix until combined and smooth, but slightly chunky.
Assemble!
Step 3
Spread the smashed avocado generously over each crispbread.
Serve!
Step 4
Cut the eggs in half and top two on each crispbread. Sprinkle over sea salt, a good pinch of Aleppo chilli, and a final crack of black pepper.
Chef's Tip!
For extra crunch, add a sprinkle of toasted sesame or pumpkin seeds, or why not try adding fu:di Toasted Muesli for a toasted nutty finish 🥑🥜
